Leftover rescue vegetable dumplings with sheep curd cheese | Creamy homemade dish

Using a fork, coarsely mash the leftover cooked or steamed soup vegetables (e.g., carrots, parsley root, celeriac), or chop them finely on a cutting board. It is not a problem if smaller pieces of vegetables remain, as this will give the dumplings a pleasant texture.

In a deep bowl, lightly whisk the 2 eggs with half a teaspoon of fine salt and freshly ground black pepper. Stir in the chopped mixed vegetables, then gradually add the 250 g of all-purpose flour. Mix into a thick, spaetzle-like dumpling batter (if the vegetables are very wet, add a little more flour).

Cut the Kolozsvári bacon into small, half-centimetre cubes. In a large, deep skillet, fry it slowly in its own fat until crisp and golden brown cracklings form. Remove the crispy bacon cracklings into a small bowl, leaving the rendered fat in the skillet.